Seventy%
International Chocolate Awards

 
Author Archive
Recent
Most Commented
Random
 

 
Martin Christy's blog
Amano Dos Rios bars

A tale of two rivers – Amano ‘Dos Rios’

A new origin chocolate from Amano, and this time a rather unique one. 'Dos Rios' is made from cacao with outlandish bergamot, rose and spice notes, created by Nazario Rizek in the Dominican Republic using an experimental fermen...
by Martin Christy
1
Full Story »

 
 
Duffy's Formula 1 challenge - 2011
Toleman TG183 - the first race car Duffy ever built

F1 challenge with Duffy Sheardown – 2011

In 2010 new British bean to bar chocolate maker Duffy Sheardown challenged Seventypercent editor Martin Christy to pick the winners for the Formula 1 season. This year we open up the competition to all comers, with prizes in...
by Martin Christy
1
Full Story »

 

 
Martin Christy's blog
Placeholder image

Is fine chocolate ethical?

We were recently asked by a customer "if the cocoa used in your products is from ethical sources?" Like many issues in the food industry, the answer to the question raised by our customer is not as straightforward as we'd all l...
by Martin Christy
1
Full Story »

 
 
Martin Christy's blog
Amedei's new Quadrotti Toscani range

New arrivals from Amedei

Amedei have a few new products on the way, which come along at the same time as a packaging overhaul of their entire range. The redesign will see the whole of the bar range brought into line  as 50g bars, the format currently ...
by Martin Christy
1
Full Story »

 

Seventy% supports the International Chocolate Awards
 
News
Placeholder image

Callebaut buy Chocovic

Swiss giant Barry Callebaut, the choco-saurus of the chocolate world, has swallowed up Spanish fine chocolate maker Chocovic for an undisclosed sum. Pending European competition rulings, the deal should be complete by the end o...
by Martin Christy
1
Full Story »

 

 
General chat
Placeholder image

Demarquette 65% house blend

Today I’ve been trying one of Marc Demarquette’s house blend bar, left over from the Awards. This is Marc’s own blend of Valrhona chocolate, made as far as I know by combining different Valrhona couvertures du...
by Martin Christy
1
Full Story »

 

 
 

 

Workshop 28 Jan

 

D7K_9643

Explore your chocolate senses in our next London day workshop

 

Search site

 

 

Login

 

 

Top bars

 

  1. Michel Cluizel – Hacienda ‘Los Anconès’ (90.2/100)
  2. Valrhona – El Pedregal (87.2/100)
  3. Pacari Piura 70% (86.9/100)
  4. Potomac – Upala 70% (86.0/100)
  5. Pacari – Raw Chocolate 70% (85.5/100)
  6. Bonnat – Apotequil (85.4/100)
  7. Friis Holm – Indio Rojo 70 (84.4/100)
  8. Bojesen – Oialla (83.1/100)
  9. Chapon – Chuao (80.0/100)
 

Share this page

 

 

Recent Forum Posts

 



Latest reviews

  1. The Chocolate Tree – Ecuador 82% Alex Rast, 14 Dec 2012
  2. Friis-Holm – Chuno Double Turned Alex Rast, 3 Dec 2012
  3. Friis-Holm – Chuno Triple Turned Alex Rast, 18 Nov 2012
  4. Chapon – Chuao Alex Rast, 18 Nov 2012
  5. Red Star Chocolate – Ocumare 72% Alex Rast, 17 Oct 2012

@Seventypercent Twitter feed

Top 5 dark bars

  1. Michel Cluizel – Hacienda ‘Los Anconès’ (90.2/100)
  2. Valrhona – El Pedregal (87.2/100)
  3. Pacari Piura 70% (86.9/100)
  4. Potomac – Upala 70% (86.0/100)
  5. Pacari – Raw Chocolate 70% (85.5/100)

Search site